Fall Flavours + Pumpkin Carrot Scones

As autumn rolls around, pumpkin spice flavoured everything shows up, and believe me, I’m as irritated by it as the next person. But if you say you’re going to turn down a delicious, warm, spiced scone straight from the oven, you’re lying… to me, to everyone, but to most of all, to yourself. So whip up a batch of these, and indulge in your dirty little secret. I won’t tell if you don’t.

Instructions: Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper or a silicone baking mat.

In a large bowl, mix the flour, oats, pumpkin pie spice, baking powder, and salt. Add the butter, and mix with a pastry cutter or fork until the mixture has pea-sized lumps of butter scattered throughout; make a well in the centre and set aside.

In a small bowl, whisk pumpkin, yogurt, milk and lemon, syrup, and vanilla. Pour the mixture into the well in the middle of the dry ingredients, and stir a couple of times. Add the carrot, and stir a few more times. Next, use your hands to gently fold the dough over itself about 10 times, or just until the dry ingredients are incorporated.

Turn the dough out onto the prepared baking sheet and shape it into a 1-inch thick circle. Cut it into 8 wedges, separate them slightly, and then brush with some milk. Sprinkle some oats over top of each wedge, and some sugar, if using.

Cook in the preheated oven for about 20 minutes, or until the tops of the scones begin to turn golden brown.